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Servings: 1 person


  • 1-2 disks depending on how hungry you are
  • 1 can of cannellini beans drained
  • 2 large beef tomatoes sliced
  • 1 bell pepper cut
  • 50 g fresh oregano
  • a generous pinch of salt
  • if you’re feeling adventurous add 1-2 teaspoons capers
  • Olive oil


  • Pass the freselle under running water for 1 minute to soften them, then shake off the excess water. Add a spoon of olive oil on the freselle.
  • To prepare the salad: in a bowl, mix the sliced tomatoes and pepper with drained beans and a bit of olive oil. Sprinkle in the salt and pepper.
  • Mix well and place on top of the freselle.